The Fluffiest Gluten Free Bread Recipe (No Yeast!)

Many of my readers have asked if I could create a yeast-free, gluten-free bread recipe. Many with Celiac and gluten intolerance can also not eat recipes baked with yeast. I hate for people to go without foods they love, so I created this recipe.

This new bread recipe is based on my Gluten-Free Biscuit recipe. The biscuits are so big and fluffy that I knew if I could tweak this recipe, it would make excellent baked gluten free bread.

This bread turned out so fluffy that you would never know it was made without yeast. This gluten-free yeast-free bread recipe is the ultimate sandwich bread! My family devoured this new gluten-free, yeast-free bread in record time!

Allergen Information:

This recipe is gluten-free, soy-free, sugar-free, nut-free, and yeast-free. To make this recipe dairy-free, use plant-based butter and milk and a gluten-free flour blend without dried milk powder.

Update 1/8/24: If you need gluten-free, yeast-free, and vegan recipes, I successfully made this one egg-free. I used Bob’s Red Mill Egg Replacer. I added the powder to a glass of water (use the ratios on the back of the egg replacer bag) and whisked it into the dry ingredients. Note: I had to add 2 tablespoons of additional liquid to get the batter consistency right.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

• Gluten Free Flour Blend – I tested this recipe with the two blends listed above.
• Baking Powder – It is important to use aluminum-free baking powder.
• Butter – Use salted or unsalted butter. The butter must be cold.
• Eggs – Use size large eggs.
• Milk – I used Oatly gluten free oat milk. You can also use another plant-based milk or regular milk.

Reader Adaptations:

Readers have successfully tested these flour blends: Nameste and King Arthur Measure for Measure. NOTE: If you use a blend without dried milk powder, you may want to do an egg wash over the top to make it golden in color.

The easiest, efforless (can’t stress that enough), delicious GF bread. I just made it for the first time and felt like making it focaccia style (drowned it in olive oil and rosemary) and it worked!Thank you for the recipe, Fearless Dining!🙂”

Aleksandra B., Pinterest comment.

Substitutions:

• Make this dairy-free by using plant-based butter.
• If you use salted butter, omit the additional salt.
• Use an egg replacer to make this recipe egg-free.

Step 2: Use a cheese grater to shred the cold butter into the dry ingredients.

Step 3: Add the cold milk or non-dairy milk to the bowl.

If you use a stand mixer, you will want to add the eggs and milk to the mixer bowl, then add the flour and cold butter shreds. Use a paddle attachment. Since this dough is wetter than other bread dough recipes, a dough hook doesn’t mix it as well.

Step 4: Mix the wet and dry ingredients into a dough with a large spoon.

Step 5: If you are lining the loaf pan with parchment paper, do this now. If you are not using parchment paper, spray the loaf pan with a gluten free baking spray. Add the dough and spread it out in the pan.

I like to wet my fingers to smooth the top of the bread out so it isn’t lumpy. Optional: sprinkle the top of the bread with sesame seeds.

Step 6: Bake the bread at 350º F for 30-40 minutes. The actual baking time can vary depending on the size and depth of your loaf pan. The top of the bread will be golden brown. If the bread gets too dark, you can put a piece of aluminum foil over the loaf towards the end of baking.

Step 7: Remove the loaf from the oven. Insert a toothpick in the loaf. If the toothpick comes out clean, your bread is finished baking. If you see batter or crumbs, the bread will need to bake a little longer. Carefully remove the bread loaf from the loaf pan and place it on a cooling rack to cool.

Wait until the loaf is thoroughly cooled before you slice the bread. Use a serrated bread knife. This is a great recipe for gluten free sandwich bread.

Frequently Asked Questions: